1-First Step: Start by preheating your grill to medium-high heat, aiming for 375°F to 450°F or 190°C to 230°C; this ensures the grates are hot enough to sear the fish without burning it.

2-Second Step: Bring the 4 tilapia fillets to room temperature for about 15 minutes; pat them dry with a clean towel to remove excess moisture, which helps the seasoning stick and prevents steaming on the grill.

3-Third Step: Rub the fillets with 1 tablespoon of olive oil and sprinkle them with 1 teaspoon of salt plus a bit of fresh ground pepper; this creates a barrier that promotes even cooking and adds basic flavor.

4-Fourth Step: In a small bowl, mix together 2 teaspoons of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ⅛ teaspoon of celery seed; pat this mixture onto both sides of the fish for a flavorful coating.

5-Fifth Step: Place the tilapia fillets skin-side down over indirect heat on the grill; cook for 3 to 4 minutes until the fish releases easily from the grates, allowing a nice crust to form without sticking.

6-Sixth Step: Carefully flip the fillets using a wide spatula and cook for another 3 to 4 minutes; check that the internal temperature reaches 130°F to 140°F or 54°C to 60°C to ensure it’s tender and just cooked through.

7-Final Step: Remove the grilled tilapia from the grill and let it rest for a few minutes; serve it topped with lemon wedges or prepared cherry tomatoes for a fresh twist, making the most of its flaky texture.